This cupcake recipe is a special creation by Pastry Chef Annette Picha for our 10th Anniversary! It's inspired by the original Strawberry Almond Cookie that a woman named Debbie made for our first restaurant in Culver City. Her cookie recipe is a closely guarded secret, but we'll share our cupcake recipe! Garnish your cupcake with a halved strawberry and candied almond for a beautiful finish.

STRAWBERRY ALMOND CUPCAKES

Ingredients

2/3 cup butter; softened

1 cup + 3 tablespoons granulated sugar

1 ½ teaspoon baking powder

¾ teaspoon baking soda

3/4 teaspoon salt

2 tablespoon almond extract

2 eggs

1 egg yolk

1 ½ cups creme fraiche

2 1/3 cups all purpose flour

Directions

1. Cream the butter and sugar until light and fluffy.

2. Add the eggs; yolks; then almond extract.

3. Scrape down bowl and mix until combined.

4. Combine the baking powder; baking soda; salt and flour together.

5. Alternate the dry ingredients with the creme fraiche in 4 additions.